Yeasty Beasties
Yeasty Beasties
By
Abstract
Yeast is a fungus that exist almost everywhere in nature and it is also alive! For many years people baked bread, using yeast as an ingredient, without knowing just why it made bread dough bubble and rise. When you smell bread you mostly smell the scent of the yeast. This project looks how different conditions will cause the yeast to be most active during fermentation. We put a different mixture in each bottle along with 1/3 cup of water. My hypothesis was that when yeast is mixed with more than sugar or items that contain a lot of sugar, the fermentation of the yeast is affected. The experimental results supported my hypothesis by showing that when yeast and sugar was mixed with items such as, vinegar and salt, the fermentation was affected.
Table of Contents
Page
Statement of the problem, Variables, Hypothesis ------------------------------------------- 4
Background Research --------------------------------------------------------------------------- 5
Materials List ------------------------------------------------------------------------------------- 6
Procedures -----------------------------------------------------------------------------------------7
Data/ Analysis ------------------------------------------------------------------------------------ 8
Conclusion ---------------------------------------------------------------------------------------10
Bibliography -------------------------------------------------------------------------------------11
Statement of the Problem:
Do different conditions affect the fermentation of yeast?
Variables:
Controlled Variables: The yeast and water.
Independent variables: Honey, pancake syrup, sugar, vinegar, salt, and baking soda.
Dependent variable: How big the balloon becomes (filling up with CO2).
Hypothesis:
When yeast is mixed with more than
By
Abstract
Yeast is a fungus that exist almost everywhere in nature and it is also alive! For many years people baked bread, using yeast as an ingredient, without knowing just why it made bread dough bubble and rise. When you smell bread you mostly smell the scent of the yeast. This project looks how different conditions will cause the yeast to be most active during fermentation. We put a different mixture in each bottle along with 1/3 cup of water. My hypothesis was that when yeast is mixed with more than sugar or items that contain a lot of sugar, the fermentation of the yeast is affected. The experimental results supported my hypothesis by showing that when yeast and sugar was mixed with items such as, vinegar and salt, the fermentation was affected.
Table of Contents
Page
Statement of the problem, Variables, Hypothesis ------------------------------------------- 4
Background Research --------------------------------------------------------------------------- 5
Materials List ------------------------------------------------------------------------------------- 6
Procedures -----------------------------------------------------------------------------------------7
Data/ Analysis ------------------------------------------------------------------------------------ 8
Conclusion ---------------------------------------------------------------------------------------10
Bibliography -------------------------------------------------------------------------------------11
Statement of the Problem:
Do different conditions affect the fermentation of yeast?
Variables:
Controlled Variables: The yeast and water.
Independent variables: Honey, pancake syrup, sugar, vinegar, salt, and baking soda.
Dependent variable: How big the balloon becomes (filling up with CO2).
Hypothesis:
When yeast is mixed with more than
Bibliography: “The Science of Yeast.” (n.d.), Retrieved January 21, 2014, from http://www.redstaryeast.com/science-yeast/story-yeast “Yeast?” (n.d.). How stuff works? Retrieved January 21, 2014, from http://science.howstuffworks.com/life/fungi/yeast-info.htm “Yeast.” Retrieved January 21, 2014 from http://en.wikipe dia.org/wiki/Yeast